Rick Stein sliced hot pollack in tortilla wrap recipe on Saturday Kitchen

Rick Stein cooks sliced pollack in tortilla wrap with garlic, spring onions and couscous on Saturday Kitchen.

Rick says: “This is a simple and delicious light meal. Fried white fish of your choice wrapped in Italian flatbread with ginger, fresh greens and a chilli kick.”

The ingredients for the spiced pollack: 90g couscous, 400g pollack fillet, skinned and cut into 1cm slices, 1 tsp salt, 90ml vegetable oil, 2 garlic cloves, peeled and grated, 15g fresh ginger, peeled and grated, 60g bok choi or salad cabbage, thinly sliced, 60g beansprouts, 8 spring onions, sliced on the diagonal, small handful fresh coriander, roughly chopped, ½ tsp Tabasco or Sriracha sauce and ½ tsp soy sauce.


The full recipe for this dish can be found in Rick’s latest book:Fish & Shellfish.